Caramel Sauce
Ingredients
Directions
Make the caramel
Combine sugar and ¼ cup water in a saucepan.
Boil rapidly until it starts to brown.
Stir until it reaches a rich golden brown.
Finish the sauce
Add ½ cup water and stir until smooth.
Transcribed from a scanned cookbook and modernised for today's kitchens. Where the book gave no heat or time, or said "a moderate oven", the temperatures and times here may be modern equivalents rather than the book's own figures.
Photo for illustrative purposes only · Contact us to use it
Explore the science
What each ingredient does
- Sugar
- Caramelises when heated, providing the sweet flavour and golden colour of the sauce.
- Water
- Dissolves the sugar so it can boil evenly, then is added later to thin the caramel into a sauce.
The step that matters
Stir until it reaches a rich golden brown. Sugar darkens quickly once it starts to brown, and going too far turns it bitter. Pulling it off the heat at the right golden colour keeps the flavour sweet and balanced.
“What each ingredient does” and “The step that matters” were written by Claude from this recipe’s own method and reviewed in samples by CompKitchen.
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